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Recipes
Peanut Butter Stuffed Hot fudge Cupcakes
By ctozzi
Dark Chocolate Cupcakes Preheat oven to 350 degrees
- Dark Chocolate Cupcakes
- 1 1/8 cups all purpose flour
- 1/4 cup dark cocoa powder
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup + 1 tablespoon heavy cream
- 1/2 cup butter, melted
- 2 tablespoons sour cream
- 1/4 cup homemade fudge sauce (recipe below)
- Peanut Butter Buttercream
- 1/2 cup butter, softened
- 2/3 cup peanut butter
- 3-4 cups of powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons of milk
- pinch of salt
- Dark Chocolate Fudge Sauce
- 1 cup sugar
- 1 cup dark cocoa powder
- 2 tablespoons flour
- pinch of salt
- 1 cup boiling water or scalding milk
- 1 tablespoon of butter
- 1 teaspoon of vanilla
CC's Pecan Pie
By ctozzi
foodnetwork.ca - christine cushing
- Pastry:
- 1 1/3 cups all purpose flour (325 ml)
- Pinch of salt
- 1/4 cup cold unsalted butter, cut into pieces (60 ml)
- 1/3 cup cold vegetable shortening (75 ml)
- 5 tablespoons ice water (75 ml)
- Filling and Assembly:
- 1/2 cup golden corn syrup (125 ml)
- 1/3 cup brown sugar, packed (75 ml)
- 1/4 cup melted butter, lightly browned (60 ml)
- 3 eggs, lightly beaten
- 1 teaspoon vanilla extract (5 ml)
- Pinch of salt
- 1 1/4 cups pecan halves, lightly toasted (310 ml)
ricotta tart
By ctozzi
Making short pastry. Beat the egg in a dish
- Ingredients for the short pastry:
- flour, 300 gr
- sugar, 150 gr
- softened butter, 150 gr
- egg, 1
- baking powder, 1 teaspoon
- grated orange peel
- Ingredients for the filling:
- cow ricotta cheese, 250 gr (soft cheese as cottage cheese)
- icing sugar, 100 gr
- grated peel of 2 limes
- juice of 2 limes
- eggs, 2
- pine seeds, 50 gr
Watermelon Ice Cream Bombe
By ctozzi
Line an 8-cup mold or mixing bowl with aluminum foil
- 3 pints vanilla ice cream, slightly softened
- 3 pints raspberry sherbet, softened
- 1/2 cup (3 ounces) miniature semisweet chocolate chips
- 14 drops green food color
- 2 cups frozen whipped topping, thawed
Aunt Pat’s Famous Cream Puffs
By ctozzi
This cream puff recipe has a double treat
- For the sweetened whip cream:
- Cream Puff Shells
- 1 cups water
- 1/2 cups butter (1 stick)
- 1 cup all-purpose flour
- 4 large eggs
- Custard Cream Filling
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 2 cups milk
- 4 egg yolks, beaten
- 2 teaspoons vanilla
- 1 pint whipping cream
- Granulated sugar to taste
- Vanilla to taste
- Confectioners’ sugar
Chocolate-Peanut Butter Truffle Pie
By ctozzi
1) Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate
- Crust:
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box Truffle
- Filling:
- 1/2 cup whipping cream1cup dark chocolate chips
- 1/2 teaspoon vanilla
- Peanut Butter Filling:
- 1 cup whipping cream
- 1 package (8 oz) cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- Topping:
- 1/4 cup dark chocolate chips
- 1 tablespoon shortening
- 2 tablespoons coarsely chopped salted peanuts
Caramel Cups
By ctozzi
Preheat oven to 350 degrees F (175 degrees C)
- 6 ounces cream cheese
- 2 cups all-purpose flour
- 1 cup butter
- 1 (14 ounce) package individually wrapped caramels
- 1/2 cup evaporated milk
- 1/2 cup white sugar
- 1 cup shortening
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract
Pavlova with Lemon Curd & Blueberries
By ctozzi
The ruffly white meringue called a Pavlova is all about sublime textures
- For meringue:
- 1 cup superfine granulated sugar
- 1 tablespoon cornstarch
- 3 large egg whites at room temperature 30 minutes
- 3 tablespoons cold water
- 1 teaspoon distilled white vinegar
- For filling:
- 2/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1/3 cup fresh lemon juice
- 1/2 stick unsalted butter
- 3 large egg yolks
- 2 teaspoons grated lemon zest
- 1 cup heavy cream
- 4 cups mixed berries
Homemade Curry Powder
By ctozzi
In a blender container, place all
- 4 1/2 teaspoons ground coriander
- 2 teaspoons turmeric
- 1 1/2 teaspoons cumin seeds
- 1/2 teaspoon whole black peppercorn (1/2 to 1)
- 1/2 teaspoon crushed red pepper flakes (1/2 to 1)
- 1/2 teaspoon cardamom, whole,without pods
- 1/2 inch cinnamon stick
- 1/4 teaspoon whole cloves
- 1/4 teaspoon ground ginger
Stabilized Whipped Cream Frosting
By ctozzi
Sprinkle gelatin over cold water in small bowl to soften
- 1/2 tsp unflavored gelatin powder
- 2 tbsp cold water
- 1 cup whipping cream (regular or heavy--I always use heavy cream)
- 2 tbsp confectioner's sugar